Chocolate Cream Pie

Chocolate Cream Pie
Servings: 12 Prep 15 mins Bake 350°F 10 mins to 35 mins


  • 1 refrigerated ready-to-use folded piecrust (from 15-ounce package)
  • 1 1/2 cups milk
  • 2 cups heavy cream
  • 1/2 tablespoon sugar
  • 6 ounces semisweet chocolate, chopped
  • 2 eggs
  • 3 tablespoons cornstarch
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • Chocolate curls, for garnish (optional)

Make It

1. Heat oven to 350 degrees F. Fit piecrust into 9-inch pie plate; flute edges. Prick crust all over with fork; line with foil; fill with dried beans or pie weights. Bake in 350 degrees F oven 10 minutes. Let stand until cool enough to handle. Remove foil.

2. In saucepan, heat milk, 1/2 cup cream and 1/2 cup sugar to bare simmer. Remove from heat; add chopped chocolate.

3. In medium bowl, stir together eggs and cornstarch until a paste. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in the vanilla. Strain into prebaked crust.

4. Bake in 350 degrees F oven 35 minutes or until center is set. Transfer to wire rack; let cool completely.

5. In medium bowl, beat remaining 1-1/2 cups cream and 2 tablespoons sugar until medium-stiff peaks form. Spread over top of pie. Garnish with chocolate curls, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 385, Fat, total (g): 25, chol. (mg): 129, sat. fat (g): 13, carb. (g): 38, fiber (g): 2, pro. (g): 5, sodium (mg): 110, Percent Daily Values are based on a 2,000 calorie diet.